Spring Risotto

• 1 tablespoon olive oil
• 1 big onion
• 1 big carrot
• 1 big zucchini
• 12 cup risotto rice
• 1 medium tomatoes
• 12 liter chicken stock
• 1 tablespoon butter

1. Chop the onion, carrot and zucchini.
2. Stir fry the chopped ingredients, until soften.
3. Add the rice and stir fry a little bit.
4. Add a scoop of chicken broth and the peeled tomato.
5. Keep adding scoop by scoop of the broth for about 16-18 minutes.
6. Keep stirring during the whole process.
7. Turn off the heat, stir in the butter, put a lid on the pan and wait for 5 minutes.
8. Serve while its hot.

olive oil, onion, carrot, zucchini, risotto rice, tomatoes, chicken, butter

Taken from www.food.com/recipe/spring-risotto-264002 (may not work)